If you like something sweet in the morning,but not too sweet, and if you want it to be an easy throw-it-together kind of affair, perfect for a last-minute brunch, this is definitely the ticket. The only ingredient required that isn't a household staple (at least in my house) is buttermilk. But as it turns out, I had a bit of leftover buttermilk and a hankering to experiment, making this experiment a snap, as well as a success.
One reason this cake is so quick to make is that it uses oil instead of butter for the cake itself. And when butter is used for the streusel crumb topping, it is melted; you don't have to wait around until it comes to room temperature.
- Powdered buttermilk, which lasts far longer than the "regular" kind, is commonly sold in US grocery stores, and maybe elsewhere too, in the baking aisle. Although I haven't done a taste test to compare this cake with powdered and regular buttermilk, I've used powdered before and it's perfectly acceptable.
- Blueberries are not always available, even in season. So I like to keep a bnag of frozen berries at the ready, just in case I need them for a cake or muffins. You can freeze fresh blueberries or buy them frozen. To freeze them, simply wash and dry well on a paper towel, then place in a freezer bag in a single layer and place in the freezer. They last for months.